Brooklyn Sundays are easy, slow and reflective. For most people it’s a day of rest. For me, it’s my Saturday. That means doing all of the things: biking, gardening, baking and most importantly, cooking!
It’s easy as a market manager to forget the simple things like eggs during market day. So, I made a trip to the Carroll Garden Greenmarket this morning to visit Kelly and to pick up some necessities. I bought some eggies from Tello’s Green Farm and proceeded back to the homestead to make a much needed breakfast. Biking first thing in the morning is thrilling but my stomach didn’t agree as much!
My favorite breakfast/brunch to make is incredibly simple. No frills, all fresh, and quick. I used some purple kale and scallions from my CSA (Windflower Farm), garlic scapes (Conuco Farm) and Vivace cheese (Cato Corner Farm). I usually eat my eggs with a hearty slice of toast but this week I’m trying out heritage corn tortillas (Hot Bread Kitchen). They’re grainier than regular corn tortillas and have their own unique flavor. This dish takes all of 10 minutes to prepare and is fairly easy on the clean up. It’s also for one person so just double the ingredients if you’re serving another person!
Quick Sunday Scrambled Eggs
- 1 tbsp water
- 1 cup purple kale, chopped
- 1 tsp olive oil
- 1 tsp liquid aminos
- Chili pepper flakes, to taste
- Small sliver of butter
- 1 egg
- 1 tbsp scallions, chopped
- 1 tsp garlic scapes, minced
- Fresh herbs, fresh and to taste
- 1 corn tortilla
- 1 tbsp shredded cheese
- Salt and pepper, to taste
- Whisk egg with scallions, garlic scapes and salt and pepper. Set aside.
- Heat water over medium heat in a small skillet until simmering. Add kale and wilt for 3-4 minutes.
- Add olive oil and liquid aminos. Saute for 1 minute. Top with chili pepper flakes and transfer to a plate.
- Over medium heat, evenly coat the skillet with melted butter.
- Pour the eggs into the skillet and scramble, keeping the eggs moving until cooked through. Transfer to plate.
- Over medium high heat, place the corn tortilla in the skillet. Top with cheese and cook until cheese is melted and tortilla is lightly browned.
- On a plate, top the tortilla with eggs, fresh herbs and your favorite toppings. Serve hot with kale. Enjoy!